This post may contain affiliate links, please see our privacy policy for details.

Unlike yesterday’s scones, this loaded Sweet Potato Fry Steak Salad with Blue Cheese Butter is anything but dainty. Grilled or pan-seared steak, topped with blue cheese butter, oven-baked sweet potato fries, fresh romaine lettuce, cherry tomatoes, avocado, and tossed together with a simple balsamic vinaigrette. This salad is simple to toss together, colorful, super flavorful, filling, and healthy too. Enjoy this for dinner and save the leftovers for lunch the next day. You’ll have a hard time finding a salad more delicious than this grilled steak salad with sweet potato fries. It’s the perfect dinner to serve any night of the week…all summer long!

overhead photo of Sweet Potato Fry Steak Salad with Blue Cheese Butter

I’m going to be honest here, I don’t cook a lot of steak, but when I do, I sure do try to make it GOOD.

Good…like it is here in this salad. Oh, how I love this salad. It’s a fork and knife kind of salad, and most definitely not boring.

The inspiration here is simple. This is the salad my mom and I would order on summer nights when out to dinner at a place called the Moosehead Saloon in Westlake, Ohio. They’d do the salad up right, with grilled steak and hand-cut sweet potato fries. The steak was good, but for me, it was all about the fries.

But then I’m a girl who really loves her sweet potato fries. Especially when paired with steak. Something about the combination of savory, salty, juicy steak with fries that were crisp on the outside, soft and sweet on the inside, had us girls coming back whenever we could convince my dad to go.

And adding blue cheese (butter) to the mix? Wow, just mouthwatering, roll your eyes back delicious.

prep photo of vinaigrette and Blue Cheese Butter

To make this sweet potato fry steak salad.

Give yourself a little time. I know we all love a quick recipe, but the fries take time in oven, so plan ahead. Plus…fries are quite simply the best thing ever to be put on top of a salad. Dramatic, but true.

I like to cut my fries super thin and skinny, then toss them with a mix of chili powder and plenty of flaky sea salt. Roast them in the oven until crisp on the outside, but still soft in the center. Fair warning, these fries are addicting. You might just double the recipe…some for the top of the salad and some to snack on later.

So don’t let a little time in the oven stop you from making this salad. Even though it’s going to take you longer than twenty minutes, it’s all very easy, and so simple to put together.

Sweet Potato Fries before baking

While the fries are in the oven, work on the remainder of the salad. For the vinaigrette, a simple balsamic vinaigrette is just perfect. It’s tangy, yet balanced with a touch of honey and fresh thyme from the garden (just loving my garden herbs). Simply mix everything for the vinaigrette in a glass jar and shake to combine. Easy.

Tip: save your glass jam jars and use them to hold salad dressings and sauces.

For the steak, I used a ribeye. And while I think it’s the perfect cut for this salad, you can use whatever cut of steak you and your family enjoy most. A flank steak is always nice for grilling, and pretty affordable too.

Season the steak simply with olive oil, salt, and pepper, then toss it on the grill. We like our steaks medium-rare, but cook to your personal desired doneness. Whenever you’re cooking any kind of red meat, it’s key to let the meat rest at least five to ten minutes before slicing. Allowing the meat to rest, seals in the delicious juices. It’s also important to note that while the meat is resting, it will continue to cook as it sits. Just something to note and keep in mind as you prepare the steak and plan for the perfect “doneness” level.

Tip: the cooking times for steak listed within this recipe from Food Network are really helpful.

overhead close up photo of Sweet Potato Fry Steak Salad with Blue Cheese Butter

Last up, that blue cheese butter…

Yes. You need this.

I know some of you will say you probably won’t like the blue cheese, but you guys, please, try it. This butter is delicious and the best thing you can smear over your grilled steak. It adds yet another layer of deliciousness. I promise.

You’ll want to spread the butter over the steak just after grilling, then slice the steak against the grain.

Of course, if you just cannot do blue cheese, swap the blue cheese for grated parmesan. Or make a garlic butter with one or two cloves of grated garlic. Either will be delicious too!

overhead close up photo of Sweet Potato Fry Steak Salad with Blue Cheese Butter

Put it all together…

By the time the fries are done cooking, the rest of the salad should be pretty much prepped and ready to serve. Toss the greens, tomatoes, and avocado with the dressing. Add the fries and steak. Top with additional blue cheese.

Basic? Traditional? Boring? NOPE, this salad is none of those.

The fries make it, the blue cheese butter seals the deal, and the steak just makes it perfect for summertime. Looking forward to making this over the weekend for Father’s Day. It’s going to make for the perfect dinner salad with a double side of fries plus grilled corn too. Yum!

overhead close up photo of Sweet Potato Fry Steak Salad with Blue Cheese Butter

Looking for other summer salads? Here are a few of my go-to’s. 

Summer Niçoise Salad

Corn, Tomato, and Avocado Pasta Salad

Greek Watermelon Feta Salad with Basil Vinaigrette

Greek Chicken Chopped Salad

Pesto Chicken Caesar Salad with Tomatoes and Burrata

Lastly, if you make this sweet potato fry steak salad with blue cheese butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sweet Potato Fry Steak Salad with Blue Cheese Butter

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 573 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Balsamic Vinaigrette


  • 1. To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with 3 tablespoons olive oil, the chipotle chili powder, and a large pinch each of salt and pepper. Spread the fries in an even layer. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp. 
    2. To make the vinaigrette. Combine all ingredients in a glass jar and shake or whisk until combined. Taste and adjust the salt, pepper, and red pepper flakes.
    3. To make the steak. Remove the steaks from the fridge 30 minutes prior to grilling. Preheat the grill or a grill pan to high heat. Rub with 1 tablespoon olive oil and season generously with salt and pepper. Sear until your desired doneness is reached, about 5-8 minutes for medium-rare, per side. Remove the steaks and allow to rest for 5-10 minutes.
    4. Combine the butter, blue cheese, and basil in a bowl. Spread the butter over the steak, then slice against the grain.
    5. Assemble the salad. Add the romaine, tomatoes, avocado, and dressing. Toss to combine. Once the salad has been tossed, top with fries and steak. Serve immediately.


Blue Cheese: if you just can't do blue cheese, swap the blue cheese for 1/3 cup grated parmesan or make garlic butter with 1-2 cloves grated garlic. Either will be delicious. 
View Recipe Comments

overhead horizontal photo of Sweet Potato Fry Steak Salad with Blue Cheese Butter

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hi Kelsey,
      Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! xx

  1. 5 stars
    Oh my goodness this was delicious! It was raining so I cooked the steaks on the stove so that was a little stressful but it was so worth it! Restaurant quality!

    1. Hey Courteney,
      Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️

  2. 3 stars
    I found it disappointing. Sweet potato fries… check. rare steak… check… blue cheese…check. But put it all together….it somehow missed the boat. My husband thought it was okay but I prefer to be wowed….. perhaps if the salad dressing was more rich…? A blue cheese dressing rather than just spread on the steak… as it tended to slide off into the plate..?

    1. Hi Paula,
      Thanks for giving this recipe a try and sharing your feedback. Sorry to hear it was not enjoyed. Please let me know how I can help!! xT

  3. 5 stars
    So delicious! I literally could eat this every night for supper.
    Also love the herby avocado steak salad from your most recent cookbook- have prepared it 4 times this Summer and it never disappoints!

    Your recipes are so fun to try!!

    1. Hi Jennifer,
      Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)

  4. 4 stars
    Overall, I loved this recipe and thought it was very simple to make and not very time consuming. My only critique was I wasn’t a fan of the shallot in the dressing. I used about half of a small shallot and I still thought the taste was overpowering. Even this morning, I’m still tasting onion on my breath. When I make this again, I’ll omit the shallot or perhaps try a different dressing. However, all of the other elements were amazing and I’m always thankful for HBH recipes- they’re always so good!

    1. Hey Sarah,
      Perfect!! I am so glad to hear that this recipe was enjoyed, thanks a lot for trying it out! Sorry about the shallot, next time you could sauté it before adding to the dressing to remove the potent flavor. Have a great holiday weekend!?? xxT

  5. 5 stars
    This is literally one of the best tasting dishes I have ever had in my life and I have told so many people about it! I made it twice in one week (once was for my birthday diner – is that a reasonable excuse?!). The blue cheese/butter/basil blend on top of the steaks was amazing *chef’s kiss*. I also used a lavender balsamic vinegar for the dressing, which was the icing on top! Thank you so much for your kitchen escapades and for sharing your creative recipes with us – they’re such a treat!

    1. Hey Em,
      Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! Happy belated birthday! xx

  6. 5 stars
    Delicious! The flavors were perfectly balanced and the Gorgonzola butter was literally chef’s kiss!

    1. Hi Erin,
      Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan

    1. Hi Christine,
      Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan

    1. Hi Amber,
      Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT

  7. 5 stars
    When we want a flavorful + hearty salad, this is the one way we make! The vinaigrette is one of our favorites of all time. We often double or triple it – it’s that good! The steak is incredibly delicious. This recipe actually turned us on to ribeyes – it’s our favorite cut of meat! Can’t get enough of this one!

    1. Hi Sam,
      Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT

  8. I haven’t tried this recipe quite yet, but when I do, I will sub chili powder for curry powder on the fries. Magic. Can’t wait ti make this!

  9. 5 stars
    This has become a weekly obsession of mine! It is SO good! I never thought to put sweet potato in a salad but it adds so much flavor and texture. Everything about this recipe is absolute perfection!!

    1. Hey Kensi,
      Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT